I’ll never forget the first time I truly understood that Christmas was on its way. It was a cold December afternoon, and the kitchen was filled with the warm, comforting scent of pepparkakor—Swedish ginger snaps. I was a little girl, perched on a stool, watching my grandmother roll out the dough with her wooden rolling pin. Her gentle hum filled the air, and the smell of ginger, cinnamon, and cloves seemed to make the whole house feel cozier, like the walls themselves were wrapping us in a warm hug.
It was more than just baking—it was the beginning of the mysiga (cozy) season. The ginger snaps, perfectly crisp and just spicy enough, were the ultimate signal that Christmas was near. And every year, without fail, my grandmother’s recipe for pepparkakor would come out of the cupboard, the familiar old recipe card in her hands. The process felt sacred, full of tradition, and I knew that these little cookies carried the love and warmth of generations before me.
Now, every Christmas, I make these pepparkakor with the same recipe. It’s my way of holding onto those beautiful memories while creating new ones. So, today, I want to share my favorite pepparkakor recipe with you. It’s simple, comforting, and filled with nostalgia—just the way Christmas should feel.
Ingredients:
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/3 cup molasses (or dark syrup)
- 1 tablespoon water
Instructions:
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, and all the spices: ginger, cinnamon, cloves, and cardamom. The smell of the spices alone will make you feel like it’s already Christmas!
- Cream the butter and sugar: In another bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This is the part where you’ll start to feel the holiday magic—trust me, it’s worth the wait.
- Add the wet ingredients: Add the egg, molasses (or dark syrup), and water to the butter mixture. Stir it all together until well combined.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture. The dough will start to come together and might feel a little sticky. Don’t worry—this is totally normal! If it’s too sticky, add a little more flour, but try not to overdo it. The dough should be soft but manageable.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least an hour. This step is important because it makes the dough easier to roll out and shape.
- Roll and cut: Preheat your oven to 350°F (175°C). Lightly flour your work surface and rolling pin, and roll out the dough to about 1/8 inch thickness. Use cookie cutters to cut out fun shapes—stars, hearts, or even little gingerbread men. You can also just go with simple circles.
- Bake: Place the cookies on a parchment-lined baking sheet and bake for about 8-10 minutes, or until the edges are golden brown. Keep an eye on them, though, because these little guys can go from perfectly crisp to burnt in no time!
- Cool and enjoy: Let the cookies cool on a wire rack. If you want, you can decorate them with a simple glaze or sugar sprinkles, but they’re delicious just as they are.
Linnea’s Tip:
My absolute favorite way to enjoy these pepparkakor is with a warm cup of glögg—that’s Swedish mulled wine, spiced with cinnamon, cloves, and orange. It’s the perfect winter drink to pair with these crispy cookies. If you’re not in the mood for mulled wine, though, a glass of cold milk does the trick too!
Happy baking, and I hope these little cookies bring as much joy to your home as they do to mine.